The Freshman Cook: Chicken Stir Fry!

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When I originally wrote about this stir fry, I was planning on using pork as the main attraction. But somewhere between posting the plans and executing them, things changed. What I mean is that the pork was used for something else, by someone else, leaving me to make this stir fry with chicken. Which is not so bad, because it is really, really good.! and fast!! and easy to make!!!

Chicken Stir Fry w/ White Rice

(This recipe makes enough for 2 people, with left overs!)

1/2 cup Orange Juice

1 tablespoon Lime Juice

1 1/2 teaspoons Fresh Ginger

  2 Scallion

1 tablespoon Ketchup

1 teaspoon Cornstarch

Salt and Pepper

  1 cup White Rice

1 pound Boneless, Skinless Chicken Breast

1 medium Onion

1/4 Red Pepper

1/8 Green Pepper

2 Eggs

I prep everything before I start making the meal.

I especially do this when there are a lot of 

ingredients that need to be chopped or measured.

It makes things go quicker, and I never lose

control of what I am doing.

So, anyway, I butterflied my chicken breast, 

then I cut it into strips. I cut the strips

into small chunks like…


I only used 1/4 of the red pepper. I didn’t want the red or 

the green pepper to over power the meal. I cut the pepper

into strips,

and then I cut them into smaller, bite size strips.

I did the same with the green pepper.

I chopped the scallions into minced pieces. I separated

the two scallions because I need one for the sauce, 

and one for the stir fry.

I cut the ends off of my onion, 

then I peeled the onion, and cut it in half.

I only used about 5 thin slices.

Peel the fresh ginger with a veggie peeler, then chop with a knife.

This is hard to see. But really chop them tiny. Minced actually!

Now that your chopping is done, make your rice.

I used a medium grain rice. Follow the directions on

the package.

While the rice is cooking, make the sauce.

Add the orange juice, lime juice, ginger, and 1 chopped

scallion to the pot.

Next add the ketchup, the salt and the pepper.

It’s time to add the cornstarch.

The cornstarch is added to act as a thickener to your sauce.

In order for it to work effectively, add the cornstarch to

1 tablespoon of water in a small bowl. 

Mix it together very well.

Add it to the pot.

Add it to your pot, and bring it to a boil.

Reduce to medium, and simmer until thick and shiny.

This should only take about 1 minute.

Then set your sauce aside.

Start the chicken cooking. 

Because you are stir frying, cook on med-high to high,

and keep turning the chicken. Keep it moving around the pot.

Whip your 2 eggs together. You are making scrambled eggs

Get them cooking.

Now start your veggies. I put them in a separate pan,

but you could put them in the pan with the chicken if you would like.

Cook the veggies with some butter, or pan spray

on medium high.

When the egg is just about done, add it to the

veggies to finish cooking. If you stir fried your veggies in the

same pan as the chicken, still add the eggs to the pan.

It won’t make any difference.

Build the plate by first laying down a scoop of rice.

Flatten it a little on the plate. 

Top with the veggie and egg mixture, then some chicken,

and finally the sauce, drizzled over the top.


Here is a side note to this recipe.

If you would like, once you have built your plate,

take the plate and put everything on it in a frying pan.

Stir fry on high for just a few minutes, until the rice gets

brown with little crispies. 

Then put it back on your plate and eat. 

It’s delicious both ways!

(The sauce recipe is from Get Saucy by Grace Parisi)

Thanks for joining The Freshman Cook today.

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